Ingredients
- ½ cup chopped garlic scapes
- ½ cup grated parmesan or feta cheese for spinach
- ⅓ cup lightly toasted nuts ( I do not like pine nut I prefer pecan or hazel nuts)
- ½ cup fresh chop basil or chop spinach, packed tightly
- juice of ½ lemon
- French Celtic fine sea salt & fresh ground pepper to taste
- ⅓ cup good quality olive oil
Instructions
- Add everything all ingredients to a food processor keep olive oil for later
- Process until everything is finely chopped and almost a paste.
- Leave the processor running and stream in oil
- It will only take a moment of two for the mixture to emulsify
- top with olive oil seal and refrigerate
- Can be stored in the refrigerator for several days, freeze well.
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